Prep 10minute(s)
Ready In 40minute(s)
Serves 4
Ingredients
- 100g spaghetti
- 6 eggs
- 250g tub PHILADELPHIA Light Spreadable Cream Cheese
- 1 bunch asparagus, trimmed, blanched and halved
- 1 cup frozen peas, thawed
- 1/2 cup basil leaves, chopped
- 2 spring onions, chopped
- Salt and pepper, to taste
- Shaved Parmesan, to serve
- Roasted tomatoes, to serve
- Green salad, to serve
Instructions
- COOK the spaghetti in a large saucepan of rapidly boiling water for 10-12 minutes until al dente. Drain.
- WHISK together the eggs and PHILLY. Stir in the cooked pasta, asparagus, peas, basil, spring onions and seasonings.
- POUR into an oiled non stick 24cm frying pan and cook over a low heat for 10 - 15 minutes until almost cooked through. Place under a preheated grill and cook for 3-5 minutes to brown the top and finish cooking through. Slice and serve warm topped with shaved Parmesan and roasted cherry tomatoes or a salad on the side. Serve immediately.
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